Chicken Provencal

Chicken Provençal with cherry tomatoes, green olives, lemon, and white wine sauce - in a white cooking pan.

This Weeknight Chicken Provençal is a quick, flavorful spin on a classic French dish, featuring tender chicken tenderloins braised in a savory sauce of burst cherry tomatoes, green and Kalamata olives, shallots, garlic, white wine, lemon, and herbes de Provence. It’s a vibrant, Mediterranean-inspired meal that’s perfect for summer evenings.

Course Main Course

Cuisine French, Mediterranean

Keyword chicken provencal

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 394kcal

Author Julia

Ingredients

1.5 pounds chicken tenderloins
¾ teaspoons sea salt
½ teaspoon black pepper
2 tablespoons olive oil divided
2 shallots peeled and sliced
4 cloves garlic minced
¼ teaspoon red pepper flakes adjust to taste
2 teaspoons anchovy paste
1 teaspoon Herbs de Provence
½ cup dry white wine
½ cup pitted olives such as Castelvetrano or Kalamata
1 ½ cups cherry tomatoes
2 tablespoons cold unsalted butter cut into small pieces
1 medium lemon thinly sliced
Chopped fresh parsley for garnish

US Customary - Metric

Instructions

Season the chicken tenderloins with salt and black pepper.
Preheat a large skillet (for which you have a lid) over medium-high heat. Once hot, add 1 tablespoon olive oil and swirl to coat the pan. Brown the chicken for 3-4 minutes per side until golden and cooked through. Transfer to a plate and tent with foil.
In the same skillet, add the remaining tablespoon of olive oil. Reduce heat to medium-low and sauté the shallots for 1-2 minutes until lightly browned. Add the garlic and sauté for 30 seconds until fragrant.
Stir in the herbes de Provence, red pepper flakes, and anchovy paste, letting the flavors bloom in the warm oil. Add the white wine and deglaze the pan, scraping up any browned bits. Stir in the olives and cherry tomatoes. Cover and cook for 6-8 minutes, stirring occasionally, until the tomatoes soften and release their juices.
Off heat, stir in the cold butter until the sauce is glossy.
Return the chicken and any accumulated juices to the skillet, nestling it into the sauce. Tuck in the lemon slices.
Garnish with fresh parsley and freshly cracked black pepper. Serve warm, straight from the skillet.

Nutrition